Pumpkin Cheesecake Pie(Low Cholesterol)
A creamy pumpkin cheesecake pie with a spiced gingersnap crust, perfect for fall gatherings and those seeking a low-cholesterol dessert option with warm seasonal flavors.
Ingredients
- 1 cup gingersnap cookie crumbs ⓘ
- 1 tablespoon brown sugar ⓘ
- 3 tablespoons margarine, melted ⓘ
- 1 envelope Knox gelatine ⓘ
- 1/4 cup cold skim milk ⓘ
- 1/2 cup skim milk, heated to boiling
- 1 can (16 oz.) pumpkin (2 cups) ⓘ
- 1 package (8 oz.) lite cream cheese ⓘ
- 3/4 cup brown sugar ⓘ
- 1 teaspoon vanilla ⓘ
- 1 teaspoon cinnamon
- 1/2 teaspoon salt ⓘ
Instructions
- In a 9-inch pie plate, combine gingersnap crumbs and brown sugar.
- Drizzle with melted margarine (butter).
- Pat crumbs onto the bottom and up the sides of the pan to form the crust.
Tips & Substitutions
For a healthier twist, consider substituting gingersnap crumbs with crushed whole grain cookies. If you prefer a gluten-free option, almond flour works well for the crust. Ensure the cream cheese is softened to blend smoothly into the filling. Additionally, using a natural sweetener like maple syrup can reduce sugar content without sacrificing flavor.
Serving Suggestions
Serve the pumpkin cheesecake pie chilled, topped with a dollop of lite whipped cream or a sprinkle of cinnamon for added flavor. It pairs beautifully with a warm cup of spiced chai or coffee. For a festive touch, consider serving it alongside a slice of Fancy Fruit Pizza for a delightful dessert spread.
Storage & Reheating
Store leftover pumpkin cheesecake pie in an airtight container in the refrigerator for up to 5 days. To serve, let it sit at room temperature for about 15-20 minutes before slicing, as this enhances the texture and flavor. If freezing, wrap individual slices tightly in plastic wrap and foil for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Cheesecake Pie(Low Cholesterol) contains roughly 767 calories, with 11g protein, 34g carbohydrates, and 68g fat. It is an excellent source of vitamin A (81% of the Daily Value), dietary fiber (23% of the Daily Value), and protein (22% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1183mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular cream cheese instead of lite cream cheese?
Yes, you can use regular cream cheese, but it will increase the cholesterol content. If you're looking to keep the recipe low in cholesterol, stick with lite cream cheese. It provides a creamy texture without the extra fat, ensuring you enjoy a lighter dessert.
What can I substitute for gingersnap cookie crumbs?
If you don't have gingersnap cookie crumbs, you can use crushed graham crackers or vanilla wafers as alternatives. For a spicier flavor, consider adding a pinch of ground ginger or nutmeg to the crust mixture. This will still maintain the sweet and spicy profile of the pie.
How can I make this recipe dairy-free?
To make this pumpkin cheesecake pie dairy-free, substitute the lite cream cheese with a dairy-free cream cheese alternative. Use coconut milk or almond milk in place of skim milk. Ensure that the margarine is dairy-free as well, and enjoy a deliciously creamy pie without dairy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).